Simply put: I L♥VE Y♥U.

And sometimes that’s all you need to say.

But make sure you say it with a cupcake.

These are vanilla cake (Crumbs’ recipe) topped with a delicious chocolate sour cream frosting (Sprinkles’ recipe) made with 90% chocolate. Funny thing about that chocolate. A few weeks ago, me & Jay were out shopping & we saw that the Lindt store in our mall was closing. Ever since Jay went to Switzerland with his band in August, he’s been a fan of Swiss chocolate (thanks to me, who requested he bring me back some in the first place!) and Lindt is the most popular brand. Although I will say the chocolate he brought back from Europe tasted much better than the Lindt you buy here, I still like American Lindt. Same thing with Cadbury- when I go & buy the imported Cadbury chocolates, they’re so much better than the American version made by Hershey’s. Anyway, all of the chocolate in this Lindt store was 50% off, from the huge bittersweet bars to the little tiny milk chocolate bars. Needless to say, Jay went a bit cocoa- looney and purchased about $50.00 worth of chocolate (the full price would’ve been over $90.00) in a variety of flavors: dark chocolate mint, white chocolate with coconut, dark chocolate sea salt caramel, Mozartkuglen, bittersweet chocolate, milk chocolate, etc. And of course, he bought a ton of crazy dark chocolate: 50%, 65%, 70% and 90%. Jay really likes dark chocolate, you see. However, this high percentage dark chocolate was more like baking chocolate. There was no sweetness about it. Excellent quality, yes, but way too bitter & chalky.

So I got to steal all those bars to bake with! And chocolate is love, right? Or at least it mimics the feeling of being in love, thanks to compounds like phenylethylamine.

So that’s how these cupcakes were born. I had some 90% Lindt chocolate I was looking to use up, I found a new (to me) frosting recipe, and I had all these white chocolate chips. I piped the frosting on with nothing but a disposable pastry bag (no tip) then used an offset spatula to smooth it out. Why, I don’t know, because I just ended up covering up my neat-o frosting job with chips & sprinkles. Best frosting ever, by the way; not sure if it was the Lindt or the recipe… but wow. Oh! And let me take a minute to say I used a small batch of homemade buttermilk that I keep in a little Ball® jar in my fridge to make the cupcakes, and I’ll never use anything else again. Who’da thunk that a homemade not-even-real version of buttermilk would make the cakes taste so much better than store bought buttermilk? Hm.

SPRINKLES’ DARK CHOCOLATE FROSTING

Makes enough to frost 2 dozen cupcakes, can be halved

Ingredients:

  • 10 ounces bittersweet chocolate, chopped
  • 1 pound unsalted butter, at room temperature
  • 1 pound plus 8 ounces powdered sugar
  • ⅛ teaspoon salt
  • 1 teaspoon pure vanilla extract
  • ½ cup sour cream

Directions:

  1. Melt and cool chocolate (until just slightly warm). Beat butter until light and fluffy.
  2. With mixer on low speed, gradually add powdered sugar. Add salt, vanilla and sour cream and mix until very smooth.
  3. Add chocolate and mix until just incorporated.
*Don’t over-whip and add too much air into the frosting. The consistency should be rich and dense, like ice cream!

Happy Valentine’s Day.

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18 comments

  1. Sarah

    This frosting was amazing! I used 70% so it was as dark. The sour cream addition cooled down my spicy Mexican chocolate cupcakes perfectly! THANK YOU!

  2. kellyann McKillen

    Hi, just made your recipe minus the Kool Aid frosting for my sisters, its safe to say that they are the best ones I’ve ever made, although i didn’t read the bit that said it will make 24 so have a few left over, oh well the neighbors will have a nice pressie in the morning. Thanks so much, Kellyann

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